Pork Tenderloin with Cherry Sauce (Served with Mashed Cauliflower)

paleo pork
Recipe courtesy of Everyday Paleo.  Photo courtesy of Leaves of Life.


  • 1 tbsp coconut oil
  • 1½ pounds pork tenderloin
  • Sea salt and black pepper to taste
  • 1 cup chicken broth
  • ¼ cup balsamic vinegar
  • 1 cup unsweetened dried cherries
  • 1 sprig rosemary
  • 1 large head of cauliflower


  1. Season pork with salt and pepper and brown in a skillet w/coconut oil on all sides until browned, about 3 minutes per side.
  2. Add chicken broth, vinegar, dried cherries and rosemary and cook covered for 20-25 minutes, turning occasionally.
  3. Steam the head of cauliflower and mash with a potato masher, seasoning to taste.
  4. Transfer cooked pork to a bowl and cover for 5-10 minutes while stirring and simmering the sauce to reduce it by half.
  5. Discard rosemary.
  6. Serve over mashed cauliflower, topped with cherry sauce.

One thought on “Pork Tenderloin with Cherry Sauce (Served with Mashed Cauliflower)

  1. Mary Bardellini says:

    With or without the cauliflower, this is one of the best ways to prepare a pork tenderloin. It comes out moist and full of flavor. I have fixed this numerous times and has become a real “go to” dish for me to serve for dinner.

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